Temperatures below 38°C, drying for up to six days

We have made our pasta exactly the same way since 1893, without any changes, passing the company down directly from father to son in Piazza Emilio Landi in Strada in Chianti.

The old pasta processing criteria are respected at every stage at Pastificio Artigiano Fabbri: we process the best semolina and semolato from carefully selected grains, milled by mills we trust, and in every production process we use “very low” temperatures that never exceed 38 degrees. At the end of the production cycle, the pasta is slowly

dried (from three to six days depending on the shape) in order to maintain the product’s organoleptic properties. The use of old bronze dies and original machines from the 1950s is also fundamental.

The excellence of our raw ingredients combined with our extensive 125 years of experience ensures Fabbri pasta has the utmost quality and a unique flavour.

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Our pasta

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Our shapes are divided into four lines:

  • 100% Italian Semolina Pasta;
  • Organic 100% Cappelli Wheat Semolina Pasta;
  • Organic 100% Timilia Wheat Wholemeal Pasta;
  • Organic 100% Dicocco Spelt Pasta;

Each shape has its own history and recipe, because in order for a pasta dish to be good, the technical characteristics of the pasta themselves must be considered (shape, glutinosity, absorption capacity of the sauce, etc.).

DISCOVER ALL OF OUR SHAPES

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The Fabbri Method

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For five generations now, the Fabbri Method has focused on the entire supply chain: from the choice of the best wheat, to delicate pasta-making techniques and drying at natural temperatures. All with the original bronze machinery and dies of the 1950s.

Discover all the characteristics of our raw ingredients (type of wheat, geographical origin, ash index, etc.) and all the secrets of our production and natural drying processes.

DISCOVER THE FABBRI METHOD

The Museum

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The history of our company began in 1893 when our great-great-grandfather Giovanni Fabbri moved from Cintoia to Strada in Chianti, a few kilometres closer to Florence, bringing with him the ancient knowledge of his parents who were farmers, millers and pasta makers. Passed down from father to son for five generations, the Fabbri family has handed down its production knowledge and secrets.

Alongside pasta making, each owner has scrupulously preserved the physical heritage handed down by his father, leading to the creation of a rich collection of vintage objects. Giovanni Fabbri, the proud owner and fourth generation of the family, decided to create a Museum that gathers more than 400 objects to date, in addition to a wide range of period books and documents.

Would you like to learn more about the history of the Fabbri family and the village Strada? Visit the website of our Museum and book a visit.

VISIT THE MUSEUM

azienda pasta artigianale fabbri